etnea

If you drive up to Catskill, New York, I recently had a very good meal at Tatiana's, I met Angie, the hostess and owner and her husband, forgot his name, but he is the chef. The service was so-so, but I have gotten used to less than rocking-great service, period. But the pasta and the veal were really well made, the setting is upscale for the area, but wow.. those martini's will knock you out, the bartender ( Angie in this case) must have put at least four shots in the drink... Anyway, just putting my two cents out there.. would love to know if anyone has been there. Etnea

Yes.. the pizza is great, lots of baked pastas and don't miss the baccala. Enjoy.

Planeta winery is not in Noto, planeta is on the western part of the island, near Marsala. ←

I have been to Country Restaurant a few times in the last year and have recently heard that the restaurant is teetering and is not on solid financial ground. I love the space and ambiance and even love the always packed cafe, its one of those places that I like to take visitors to New York to. Can anyone respond with some information? I would hate for this one to close. Thanks

Planeta winery is not in Noto, planeta is on the western part of the island, near Marsala. I was just there this February.. anyone interested in wines should certainly start with a visit to Marsala. There are flights directly to Birgio, a town just outside Trapani ( and the famous salt mines) with a great co-op winery, Trapani and Marsala are very close and it is less of a headache than flying into Falcone/Borsellino in Palermo. Just as a note--the island is the largest region in all of Italy, larger than Piemonte and Sardegna, in land mass, square miles etc. It is not all that easy to just head up the mountains from a town if one is not familiar with the topography and some of the traffic patterns here. Have a plan which includes names of towns, that is always a good thing.

Plan on eating at Masa soon. Who has eaten there in the last six months? Any information will be appreciated, I would love to be better informed as to what to expect. Many thanks.

How about Le Soste? www.lesoste.it

Well... if you do return and have the dish once more, please let me know if you notice it. I know that sometimes the process of drying and reconstituting meat can create a grany texture, but on both occasions it was sandy... Thanks

went to Zoma, loved the space and the honey wine. Can someone please tell me if the Tibbs they ordered were sandy? I ordered them twice and the texture was sandy. Not my idea of pleasant. I have had the same dish in DC and it was sublime. Just curious.. thanks

Great piece. Honestly, I would have just cracked up , just cracked up with tears of laughter running down my face, if I was in your place. Just too funny!!!

I look forward to extending the list. Thank you for your information.

Maybe we can help without finding a list. 50 Carmine - Sara Jenkins Annisa - Anita Lo Sapa - Patricia Yeo Le Madri -- Patti Jackson Here's an article Andrea Strong wrote on the subject for TONY. How about pastry chefs? Do they count? ← Yes, pastry chefs count. Thank you.

Help! Where can I get a list of restaurants either owned by women or that have women chefs that are located in NYC! Thank you. I have visited Women Chefs site and gotten some information, but I need to know if I can visit other sites. Thank you all!

It will be some time before I know, truly know, how her life impacted mine and what I will miss about Mrs. Childs. I am just beginning to assess her contribution to my life and my passion--cooking, socializing and great company. I will read all the wonderful messages at a later time. I am just at the start of my contemplation. Etnea

Do not miss The Mills Tavern.... Divine!

The arancini are not made from left over risotto... The rice needs to cook with saffron threads and some salt. You need to make a sugo ( Sicilan tomato and meat sauce) with beef filet cubes. The sugo will cook for hours so that a rich, thick sauce is produced. You need peas and fontina for the filling, along with the sugo and the shredded beef. Once the rice is cooked ( 20 minutes and not drained) you add eggs ( as a binder) and grated pecorino pepato. YOu cool the rice, preferably overnight, until totally cool. For coating, you will need a thin paste made of hot water and flour and Italian style breadcrums. Once the sugo and rice are ready, then you can start to put the arancini together. Yes, you cup the rice (inverted) in one hand and fill with meat, cheese, peas and sauce, with the other hand, you form a dome and cover the inverted, filled part. Dip in the flour/water batter, making sure there is no excess and then coat with breadcrumbs. Fry them in hot oil until dark, golden brown. I only make them twice a year because it is a laborious process.

I just made the arancini and no, the rice should not be cooked firmer than usual. You need to use three cups of water to one cup of rice ( multiply from there) and the rice should cook for exactly 20 minutes and you cannot drain it. What rice kernels will you be using?

Yes..If you are interested further, do a search on the Bixio Trials. The book that I have is in Italian, not sure if it was ever translated. That is weird.. the roads were not blocked to Bronte.. You should have taken the "Mandrazzi" a very spectacular and somewhat deserted back road that ribbons around the back and nw part of the mountain, which would have allowed you to get to Bronte without heading straight into the hellish lava.

Bronte is a scarred place... if you ever get a chance to read "The trial of Bixio" you may see why, when we have all been taught that Garibaldi unified Italy, well, the story was a bit different for the Brontese and many other spirited Sicilians.. Plus,marauding bands, trecherous weather, organized crime and the all mighty Etna.. well, and you will see. However, the generosity and spirit of it's 5K towns people is uplifting. By the way, Bronte produces a D.O.C. Pistacchio Pesto that is to die for. I must have taken twenty little bottles with me this time. And, if you are there during the winter months.. November or December, go and have the head cheese that is the best around.

Carnevale celebrations, which are held in February, should be reason enough to go to Sicily in the off-off season. Mister Bianco ( provincia Catania), Acireale, Taormina on the Eastern part of the island are legendary parades and thousands, upon thousands of people share the joy and celebration . Enna is the highest point with such a large population, and yes, it does get cold. One knows that just by taking a look at the spirits that are available here and no where else on the island!!! Cefalu is great, I have not been there during off-off season. I was there in 2002 in November.. it was not the best time due to the spectacular eruptions and earthquakes.. the islanders were holding prayer vigils, churches were open to all.. very strange. By the way, do you have access to RAI-International? If yes, there are two shows that you cannot miss.. one is Line Blu program ( culture and foods of regions, towns on the coasts) and Montalbano, a police series that has so many hidden political, social and gender issues.. the latter is filmed throughout Sicily.

I am glad to share what ever information with regards to Sicily... I left my heart and soul to her years ago. I just got back last week and I spent the last day bathing in Cefalu and I could still taste granita ai gelsi. Oh my, oh my! A presto..

FYI.. for anyone looking for great fresh, dry ricotta and happens to live in NYC, take the trip to Arthur Avenue in the Bronx. The latticini there--Calabria Cheese store, I think that is what the cheese store is called-- are as good as can be had ( i.e. using american milk is the challenge).. the family makes great ricotta. I usually use the ricotta to spread on fresh Terranova bread ( also on Arthur Ave), sprinkle with some sugar and cinnamon.. Breakfast is served. It is also the perfect consistency ( and to a great degree, taste) for the sicilian dish of Pasta e ricotta. The fresh tomato sauce recipe sounds good..

Hi there...this is my first post, so, I hope to do it correctly. Agroturismo is probably the least exploited ways for foreigners to travel through all parts of Italy ( Sicily, Calabria, Puglia, Basilicata and Abbruzzi, especially). Families and individuals who decided to answer the call (of course with EU investment) and return to the land, have much more to offer in great food, true traditions and tranquility. If you visit one of these locations while visiting Sicily, you should know that all the goods that are sold ( jams, cured meats, olive oils, wine and cheeses) must be produced on site, with goods raised on site. The accomodations are not luxurious, but rooms are clean, the air crisp and the hilltowns and shores near by are a dream. So, let me list a few of my favorite places. Villa Dafne..Alia, Palermo 091-821-9174 contrada Cozzo Di Cicero . Alia ( the town) is located between Cefalu and Palermo. They raise sheep, so hot, steamy ricotta is served in the morning ( after the milking). Feudo Tudia Castellana Sicula, Palermo 0934-673-029 and tudiad@hotmail.com Pool, restaurant and products for sale. Villa Levante Castelbuono, Palermo.. Contrada Farbaudo Via Isnello 0921-671-914. This is a castle from the l'ottocento (800).. this is a great place to see how olive oil is made. It is located in the midst of a uliveto ( olive grove).. very close to Cefalu, but a million stars away. La Perciata Siracusa , Contrada Gratta Periciata SP 14 Mare-Monti per Canicattini Bagni. 0931-717-366 www.sistemia.it/perciata. This is located ver near Avola, where my favorite red wine is made ( Nero D'Avola).. Colamarco Castel'Umberto ( Messina) Contrada Colarmarco 0941-438-130 Guided tours through the Nebrodi mountains and so very close to the Tyrennian coast... a great location where you can eat amazingly fresh ( and delicious) food and choose to go the beach or the mountain. Santa Maria Xilona Sinagra, Messina Contrada Santa Maria Xilona 0941-594-083 A small lake for fishing and many amenities Il Casale delle Rose Caltagirone ( Contrada Santo Stefano) ilcasaledellerose@agriturismo.it 0933-250-64 Masseria Carminello Valverde , Catania Via Carminiello # 21 095-721-3152 www.carminello.com I hope that you read the above and that on your trip you decide to visit these areas. I promise that you will not be dissapointed with the effort. Taormina does not, in any way shape or form, reflect Sicilian life. That has become a sort of palour to entertain the guests. I guess that is OK, but as someone who was born and raised there ( and who goes back at least once a year), it is not what makes a trip to Sicily memorable. Have a great trip and let me know if I can add anything furhter.. OH, go to Caccamo and to Polizzi Generosa. Great little cities. In the latter you may run into Vincent Schiavelli who ( one flew over the cokoo's nest and ghost) basically has decided that six months a year there is great. ciao e buon viaggio.